Pandan Chiffon laced with Chocolate

Most of my friends in the cooking group are baking these & I joined in the fun.  Ain't they beautiful ... 

This was baked using a different chiffon recipe.  It is a keeper recipe! The chiffon is moist & light! 

Here is the link to the original recipe: 

http://www.ellenaguan.com/2015/01/recipes-pandan-chiffon-cake.html

For the chocolate lace, take a small amount of pandan batter (about 1/2 cup, after you have mixed the yolk & meringue). Mix with  1/2 tbsp of cocoa powder or slightly more if you prefer a darker colour of the chocolate flavour. 

Pour 1/2 of the pandan batter into the mould & gently spread the chocolate batter over the pandan. Lastly the remaining pandan batter over the batter. 

Pandan batter & chocolate batter

Added the remaining Pandan batter

You can also use a chopsticks to lightly swirl the mixed batter. I did not for this batch. 

Have fun!

Pandan Chiffon

Pandan Chiffon's recipe shared by my youngest aunt. It is my daughter's favourite. According to her it is yummy!!! I baked for 55 minutes to get the slightly tanned edges. 

Video Tutorial for Earl Grey Chiffon: http://youtu.be/mHe7yolzhdI

Pandan Chiffon Recipe

Ingredients : 

Meringue :-

6 egg white

80g caster sugar

1/2 tsp cream of tartar

Yolk mixture :-

6 eggs yolk

100g caster sugar

100g plain flour

50g vegetable oil

50g coconut milk 

1 tbsp pandan extract

Methods :

1. Separate egg white and egg yolk into separate mixing bowl respectively.

2. Add cream of tartar and sugar into egg white, beat until egg white stiff.

3. Add sugar, oil and flour into the egg yolk mixing bowl.  Mix well.

4. Gently & slowly fold the meringue (stiff egg white) into egg yolk in 3 parts.

5. Transfer the mixture into chiffon baking pan and tap 3 times. Do not grease the pan.

6. Bake at 160 degree C preheated oven for 55 minutes.

7. Perform toothpick test. It should come out clean when cake is completely cooked.

8. Remove from oven, immediately tilt chiffon pan upside-down and leave to cool completely

9. Use a sharp knife to slice the edges to un-mould chiffon from pan.

Chin's notes:

1. You need to be calm when making this cake.  I tried many times, if I'm in a hurry it won't turned out nice. 

2. Make sure there is no traces of egg yolk in the egg white.  If egg yolk exist, the egg white won't turn stiff.

3. It is important to fold the meringue gently and slowly into the yolk mixture until all mixture are evenly mixed. 

4. If you prefer a lighter coloured chiffon, you can bake for 45mins or lesser.  Perform toothpick test to ensure cake is cooked. 

5. I don't have a solution for the cracked top yet. Mine always cracked! 

6. You can adjust the sugar to your taste, I have tried 80g on white & 80g on yolk. Still taste as good ;)

Bon appétit

Pandan Chiffon - 18cm Baking Pan

Bought some small chiffon pans from Malaysia last August.  Decided to give it a try using the same recipe from my youngest aunt with reduced sugar.  This is an ideal size for me to give away as gifts. :)

18cm Pandan Chiffons

Pandan Chiffon Recipe

Ingredients:
Meringue -
6 egg whites
80g caster sugar
1/2 tsp cream of tartar

Yolk mixture -
6 egg yolks
80g caster sugar
100g all purpose flour (sifted)
50g vegetable oil
50g coconut milk
1 tbsp pandan essence/extract

Preparation steps:
1. Separate the egg whites from the egg yolks into separate bowls respectively.
2. Add cream of tartar to the egg white, whisk until you see some bubbles forming add the sugar.  Whisk until egg white is stiff peak. Set aside.
3. In the egg yolk bowl, add sugar, coconut milk, vegetable oil, pandan extract and mix well. Add in the flour, stir well until a smooth batter is achieved.
4. Transfer the meringue into the yolk batter, gently and slowly fold the meringue into the yolk batter. Once it is evenly mixed. Transfer mixture to a chiffon pan,  I halved the mixture and transferred to 2 chiffon pans (18cm). Note: do not grease the chiffon pan.
5. Drop the chiffon pan on the table a few times to remove trapped air bubbles.
6. Bake in a preheated oven at 160 degree C for 55 minutes.
7. Perform toothpick test, it should come out clean when the cake is completely cooked.
8. Remove from oven, immediately tilt the chiffon pan upside down and leave to cool completely.
9. Use a sharp knife to slice the edges to un-mould cake from pan.

Bon appétit !

Just out from the oven.

Upside down for cooling

Chin's note:
1. Ensure that there is no traces of egg yolk in the egg whites.  If there are traces of egg yolks the egg white will not be stiff peak.

Pandan Chiffon - Cooked Dough Method

I have always baked my chiffon using the "usual" method.  Jenny Lim shared an interesting recipe & I just have to give it a try.  The texture is much softer compared to the usual method's chiffon. This recipe is a keeper. :)

The recipe asked for pandan juice , I used pandan extract & replaced the water with more coconut milk. I used plain flour instead of cake flour.

Oh.. This recipe do not ask for cream of tartar & baking powder. ;)

The processes happened very fast, I did not have enough time to preheat my oven. My batter was waiting (at least 3 mins) for my oven to be ready. 

NB: Make sure you start your oven before you prepare the batter. 

Pandan Chiffon adapted from Wen's Delight

Ingredients: 

A 

5 egg whites 

80g sugar

B 

5 egg yolks 

100g coconut milk 

1 tbsp pandan extract 

50g butter

90g plain flour 

Preparation steps: 

1. Whisk ingredients A until stiff peak. 

2. In a pot (heavy based is preferred), put in the coconut milk, butter & pandan extract. Over the stove, heat up the pot until the butter melted, turn off the heat. 

3. Fold in the flour quickly, until well mixed. Then add in the egg yolks & mix well. 

4. Gently fold 1/3 of the egg white into warm batter (B). Then the mixed mixture into the remaining egg white. Fold evenly until well mixed. 

5. Transfer batter into the chiffon baking pan. Drop the baking pan gently on the table to release trapped air. About 3 times. 

6. Bake in a preheated oven at 170 degree C for 10 mins then continue to bake at 150 degree C for 35 mins. 

7. Test the cake if fully cooked with a toothpick / cake tester.

8. Invert baked cake immediately for cooling. 

9. Use a kitchen knife to unmould the cake when cake is completely cooled.

After baked.

Invert to let the cake cool.

Chin's notes: 

1. Here is the original recipe shared. 

http://wensdelight.blogspot.sg/2010/10/pandan-chiffon-cake-cooking-method.html?m=1

2. Remember to start preheating your oven before you start preparing your batter. The steps by steps process is so fast. 

3. Do no grease the cake pan, the batter needs the "wall" to "climb". 

4. There is no cream of tartar & baking powder used in this recipe. 

Chiffon Cupcakes Again

I'm very pleased with my bake today. :) Tried the following method and it seems to give me a nicer chiffon cupcakes after they have completely cooled. 

Fill the cake mixture to about slightly more than half full in the baking liners.

Baked at 165 degree C for 20 mins then lower oven temperature to 160 degree C for another 25 mins. 

After 4hrs, the cupcakes still looks good. 

Pandan Chiffon Cake recipe: 

Ingredients 

A 

6 egg whites 

80g sugar 

1/2 tsp cream of tartar 

B 

6 egg yolks 

100g sugar 

100g plain flour 

1 tbsp pandan extract 

1/4 cup / 50g coconut milk 

1/4 cup / 50g vegetable oil 

Preparation steps: 

1. Whisk ingredients for A until stiff peak. 

2. In a separate bowl, mix well all the ingredients  for B. 

3. Gently fold mixture A into B. 

4. Transfer mixture to muffin tray lay baking liners. Fill to slightly more that 1/2 full. 

5. Bake on the lowest rack in a preheated oven at 165 degree C for 20 mins then 160 degree C for another 25mins. 

6. Remove from oven, & leave cupcakes to cool upside down on cooking rack. 

Voilá! 

Chin's notes: 

1. This is the same recipe that I used for the normal chiffon baked in the chiffon pan. 

2. For normal chiffon bake, bake for 55 mins to get the lovely crust on the side. Turn baking tin upside down for cooling. Remove cake from baking tin. Slice the cake into serving portion before serving. 

3. Other chiffon bakes 

http://fromchinshome.blogspot.fr/2014/09/earl-grey-chiffonc.html?m=1

4. These were baked in March 2015. 

I did not get the nice dome then. 

5. Added on 26 April 2015 - baked more cupcakes by halving the ingredients. I managed to get 17 cupcakes. I also got the same results with nice dome & they stays nice. 

Middle & bottom racks were used for these bakes. 

Pandan Chiffon Cupcake

Trying to bake pandan chiffon in the form of cupcakes. Always wonder if it can be done. Saw some others tried & posted their bakes.

Here are my bakes. They are nicely baked on the outside & soft on the inside. I like the outcome.  

Pandan Chiffon Recipe:

Ingredients 

Batter A : 

6 egg whites 

100g sugar 

1/2 tsp cream of tartar 

Batter B:

6 egg yolks 

100g sugar

100g plain flour 

50g ( 1/4 cup) oil

50g ( 1/4 cup ) coconut milk 

1 tbsp Pandan extract 

1/2 baking powder ( optional ) 

Preparation steps : 

1. Separate the ingredients needed respectively. Batter A & batter B. 

2. Put all the ingredients for batter A in a mixing bowl & whisk until stiff peak. 

3. In a separate mixing bowl, add egg yolks & sugar. Mix well. Then add the coconut milk , oil & Pandan extract. Mix well. 

4. Fold in the flour until well mixed. 

5. Gently fold batter A into batter B until well combined. 

6. Line muffin trays with liners & fill in the batter until 2/3 full. Tap a few times to release the trapped air if there is any. 

7. Bake in a preheated oven at 160 degree C for 30 minutes. 

8. Remove & let it cool completely. 

Bon appétit ! 

Chin's notes: 

1. This is the same recipe that I used for baking chiffon in the chiffon baking tin.

2. For normal chiffon bake, bake for 55 mins to get the lovely crust on the side. Turn baking tin upside down for cooling. Remove cake from baking tin. Slice the cake into serving portion before serving. 

3. Other chiffon bakes 

http://fromchinshome.blogspot.fr/2014/09/earl-grey-chiffonc.html?m=1

4. 1 March 2015 - a few asked if Cream of tartar is a must. I don't think it is a must as long as the egg white is whisked to stiff peak. I just have to test it out.  It is possible & below is my bake without cream of tartar added to the egg whites.